Barbecue Roasted Salmon
By Traeger Kitchen
Forget naked grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.
Prep Time
10 Min
Cook Time
20 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | (6 oz) salmon fillets, skin-on |
| 1/3 Cup | honey |
| 3 Tablespoon | whole grain mustard |
| 1 Cup | ketchup |
| 1/2 Cup | dark brown sugar |
| 1 Teaspoon | cider vinegar |
| 1/2 Teaspoon | thyme leaves, finely chopped |
| 1/8 Teaspoon | kosher salt |
| 1/8 Teaspoon | freshly ground black pepper |
Steps
1
In a large bowl, add the honey, mustard, ketchup, sugar, vinegar, thyme, salt, and pepper, and mix well. Reserve 1/2 cup of the sauce in a covered container and refrigerate. Add the salmon to the remaining sauce and coat well on all sides. Cover and refrigerate overnight.
2
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
3
Insert the probe into the center of the filet. Place the salmon fillets directly on the grill grates, skin-side down, close the lid, and cook for 15 minutes, or until the internal temperature reaches 125°F or desired doneness.
350 ˚F / 177 ˚C
125 ˚F / 52 ˚C
00:15
4
Remove the salmon from the grill and let rest 3-5 minutes. Serve with the reserved sauce. Enjoy!
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